Purple roll - Marina Ignjatović
Purple rollt – delights with its appearance and taste.
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Purple roll - Marina Ignjatović
- Dark bark:
- 4 eggs
- 4 spoons of sugar
- 4 tablespoons flour
- half a bag of baking powder
- 1 tablespoon of water
- 2 spoons of cocoa
- Pink bark:
- 4 eggs
- 4 spoons of sugar
- 4 tablespoons flour
- half a bag of baking powder
- 1 tablespoon of water
- strawberry extract or red cake coloring
- a spoonful of rosehip marmalade or some other darker marmalade
- File:
- 1 liter of milk
- 10 spoons of powdered sugar
- 3 bags of sweet cream flavored pudding
- 250 g of margarine
- 250 g of powdered sugar
- Decoration:
- 50 g of chocolate
- Separate the egg whites from the egg yolks and whisk them with sugar. Beat the egg yolks with baking powder and add water, flour, cocoa and beaten egg whites. Transfer the baked crust to a wet cloth, roll it up and leave it to cool.
- The procedure for making the pink crust is the same as for the dark one, except that the marmalade is not put in the crust.
- Dissolve the pudding with a little milk and combine the rest with sugar and let it boil. When the milk starts to boil, stir in the dissolved pudding and cook a thick cream. Whip the margarine with powdered sugar until foamy and combine with the cooled pudding. Cut the cooled pink rind lengthwise into three equal strips and coat each strip with rosehip marmalade, a little filling, roll up and let it harden a little. Apply the filling on the dark crust, then put two pink rolls in the middle, so that a little filling is applied through the middle of the small rolls, then put the third over these two. Coat all the rolls with cream (leave a little cream for coating on top) and lift the edges of the dark crust up to assemble. Carefully wrap and tighten the roll in baking paper and leave it to harden a little more. coat the entire roll with the rest of the cream and cover with melted chocolate.
